Published: Apr 13, 2021 · Modified: Aug 19, 2021 by Carolyn

Keto Lemon Curd Tart

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Keto lemon tart features a tender almond flour crust with a sweet lemon mascarpone filling and sugar free lemon curd. It’s a heavenly low carb treat for lemon lovers.

Titled image of keto lemon tart on a white plate with the rest of the tart and some lemons in the background.

As the warm weather approaches, nothing is more tasty than this keto lemon tart. It has a bright, fresh flavor that’s perfect for all of your spring celebrations.

I seem to be making a lot of keto pies and tarts lately. I kicked off this trend with my beloved Keto Coconut Cream Pie. And I quickly followed it up with my Rhubarb Crumble Tart.

I don’t know what it is but something about the beautiful weather has me dreaming of tender keto pie crust filled with all sorts of luscious fillings.

And if you love lemon, this is a must make dessert recipe. It’s so insanely creamy and rich, with that lemony tang you crave.

Top down image of keto lemon curd tart in a white ceramic tart pan on a weathered white table.

Recipe Inspiration

If you have yet to meet my easy keto lemon curd, let me introduce you. You should make good friends with it, because it’s just that good.

I’ve made several versions of keto lemon curd tart before. One of them lives in my Easy Keto Desserts cookbook and features mini individual tarts.

I’ve been meaning to make a full size version for some time now. But I decided to give this one a little twist, with two distinct lemon layers. The beautiful tub of mascarpone cheese languishing in my refrigerator was all the inspiration I needed!

A hand spreading sugar free lemon curd on a keto lemon tart with an offset spatula.

How to make keto lemon tart

Read these tips to make the best keto lemon tart!

The crust

This is simply my easy keto pie crust baked in a tart pan.

I recommend using a ceramic pan but you can use a metal tart pan if that’s all you have. Because metal heats up more efficiently, it may brown a little faster so keep your eye on it.
Grease the pan, regardless of the material it’s made from.
It will not seem fully baked when you remove it from the oven but will firm up as it cools.

The lemon curd

If you are familiar with my lemon curd recipe already, you will notice that I changed the sweeteners to include a little bit of allulose or BochaSweet. This is simply to inhibit the recrystallization that happens when using erythritol based sweeteners.
If you can’t access either of these, you can simply use powdered Swerve but do expect it to be a bit gritty after it chills.
If you use all Allulose or BochaSweet, the filling and curd may take a lot longer to set. My first attempt had more allulose in it and it took a full 48 hours before I could properly slice the tart.
This curd recipe uses whole eggs. It’s easier to make, and slightly lighter and fluffier from the egg whites.
Watch it carefully. Do not walk away for even a second or you may end up with lemon flavored scrambled eggs!
Let it cool to room temperature before adding it to the filling.

The filling

To create a two tone layered tart, I also created a lemony mascarpone filling.

Mascarpone is a thick rich Italian style cream cheese that has a sweet taste without any sugar or sweeteners at all.
If you don’t have mascarpone, you can use cream cheese instead. Be sure to soften it properly so you don’t get any lumps.
Beat the sweetener in first until well combined, then beat in the lemon zest and lemon extract.
Then add ½ cup of the lemon curd and beat until smooth. Spread in the tart crust.
The filling needs to set and I recommend just popping the whole tart into the freezer to expedite this process. After the filling is set, you can spread the remaining curd over the tart and refrigerate.

Close up shot of a slice of lemon curd tart with a forkful taken out of it.

Can you make Keto Lemon Tart in advance?

You sure can and in fact, I recommend it! A tart like this can take several hours to chill and set, and it’s even better after it sets for a full 24 hours.

I wouldn’t make this tart more than 2 days in advance, to keep that fresh lemony flavor.

Store any leftovers tightly wrapped in the refrigerator. I have not tried freezing this one and do suspect that freezing may affect the consistency of the lemon curd topping.

Close up shot of a slice of keto lemon curd tart on a colourful yellow and teal napkin.

More delicious keto desserts with mascarpone

Keto Lemon Curd Tart

Keto lemon tart features a tender almond flour crust with a sweet lemon mascarpone filling and sugar free lemon curd. It's a heavenly low carb treat for lemon lovers.

5 from 24 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: keto lemon tart, lemon curd tart

Prep Time: 30

Cook Time: 30

Chill Time: 4

Servings: servings

Calories: 350kcal

Ingredients

Crust

1 recipe Almond Flour Pie Crust

Lemon Curd

3 large eggs
6 tablespoon powdered Swerve Sweetener
2 tbsp BochaSweet or allulose
¼ cup freshly squeezed lemon juice
2 teaspoon lemon zest
4 tablespoon butter, cut into 4 pieces

Filling

12 ounces mascarpone cheese (or cream cheese) softened
¼ cup powdered Swerve Sweetener
2 teaspoon lemon zest
½ teaspoon lemon extract
½ cup lemon curd

US Customary – Metric

Instructions

Crust

Preheat the oven to 325F and lightly grease a 10-inch ceramic tart pan. (You can use a metal pan too but watch it more carefully as the crust will bake and brown faster).
Prepare the crust as instructed, and press firmly into the bottom and up the sides of the pan. Prick all over with a fork and bake 15 to 20 minutes, until golden brown. Remove and let cool completely.

Lemon Curd

While the crust is baking, prepare the lemon curd.
In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.
Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Let cool at least 15 minutes.

Filling

In a large bowl, beat the mascarpone with the powdered sweetener until well combined. Beat in the lemon zest and lemon extract.
Add ½ cup of the cooled lemon curd and beat until smooth. Spread the filling in the cooled crust. Freeze 1 hour to set.
Spread the remaining lemon curd over the filling and chill another 3 hours to set before serving.

Nutrition Facts

Keto Lemon Curd Tart

Amount Per Serving (1 serving = 1/10th of tart)

Calories 350 Calories from Fat 307

% Daily Value*

Fat 34.1g52%

Carbohydrates 4.1g1%

Fiber 1.8g7%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

5 from 24 votes (4 ratings without comment)

Keto Lemon Curd Tart

Recipe Inspiration